Multi-layer heart baking dish, 5 bases
Multi-tiered and multi-colored cakes are no witchcraft with this mold. To create a multi-tiered cake that not only tastes fantastic but also looks great, all you need is this cake tin and some food coloring. The first thing you should do is make sure your mold is clean. To do this, we recommend that you briefly rinse out your mold, dry it well and grease it. Now make a sponge cake batter of your choice. All types of sponge cake are suitable for these molds, whether chocolate, lemon or pistachio sponge cake. Be creative and choose a sponge recipe that you like best. To give the sponge bases a nice color, you can now color them with Progel food coloring. If you want to make 5 different bases, divide your raw dough into 5 bowls. Of course, it is up to you whether and how many colors you want to use in your cake. Use one bowl per color. Make sure that you do not add too much color to your batter at once, otherwise your color could become too intense. You can add between 110 g and 130 g of batter per mold. For a classic sponge cake batter, 110g per tin is completely sufficient. For a sponge cake, you should add around 120 g and for a sponge cake 130 g. Roughly speaking, the more baking powder there is in the raw batter, the less batter you fill into the mold. Now fill the finished sponge cake batter evenly into the molds. Now you can place the baking tins in the oven and bake at 180 degrees Celsius fan-assisted or 200 degrees Celsius top/bottom heat for 10 - 12 minutes. To check whether your sponge cake is ready, you can carry out a stick test. Use a toothpick to do this. Insert the toothpick into the baked sponge to the bottom of the baking tin and then pull the toothpick out again. If dough still sticks to the toothpick, you still need to bake the dough. The dough is only ready for further processing when nothing sticks to the toothpick. Now leave the bases to cool thoroughly. If you have greased the tins properly, you can easily turn them out. To do this, quickly turn the molds over on your work surface and slide them out of the mold. If you feel that the batter is sticking in some places, use a silicone or plastic spatula and carefully separate the sponge cake from the mold. Please do not use metal utensils, as this could scratch the baking tins. Once your bases have cooled, you can start layering. There are no limits here. Make a vanilla or buttercream and refine it again with ingredients of your choice. Now spread each base with the cream of your choice to create an even pattern of sponge and cream. Take the fifth cake layer as the final layer. If you want to cover your cake with fondant or marzipan, you should spread a thin layer of your cream on your cake, including the sides. As a final step, you can decorate your cake to your heart's content. A little tip: If you want to place heavy figures or decorative elements on your cake, wait until shortly before the big entrance, otherwise your cake could sink in at these points or get unsightly dents. The molds are coated with a non-stick layer, so there should not be much residue left on the mold. You therefore do not need to clean the mold in the dishwasher. A quick rinse by hand is sufficient. The cake will be 15 cm wide and long and at least 10 cm high if you use all 5 baking tins. This baking tin is perfect for a Valentine's Day cake. Surprise your sweetheart with a homemade heart cake.
